Sausage, Vegetable and Pine Nut Pasta

Jump to Recipe

This sausage, vegetable and pine nut pasta is a quick and flavour-packed dinner. Juicy sausage, fresh veg, and crunchy pine nuts combine for a hearty, satisfying meal ready in under 30 minutes. 

It's quick to prepare and cook and the ingredients are easily increased if you're cooking for more people - just make sure you use a large frying pan or casserole dish. It's also a good recipe if you're entertaining!

As noted in the Tips, feel free to change the combination of vegetables - it's a good recipe for getting your 5 a day.   We both love sausages and vegetables, so it's a winner for us!

Recent New Recipes

Category Spotlight...

SOUPS

There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!

Browse soup recipes

How to make this Sausage, Vegetable and Pine Nut Pasta

Ingredients

• 3 pork sausages, skins removed and discarded
• 1 tsp fennel seeds
• 0.5 tsp chilli flakes
• 150g pasta of your choice, fresh or dried
• 1 to 1.5 tbsp olive oil
• 100g leeks, halved lengthways and then sliced (approx. 1 cm thick)
• 100g chestnut mushrooms, quartered or sliced
• 145g broccoli, cut into small florets
• 95g green beans, halved
• 1 clove garlic, peeled and sliced
• 70g sugar snap peas, halved
• 150g curly kale, already chopped
• salt and freshly ground black pepper
• 150g spinach
• 2 tbsp pine nuts, toasted (see Tips)
• freshly grated parmesan, to taste

Instructions

1. Chop up the sausage meat and grind the fennel seeds and chilli flakes together in a pestle and mortar, until the fennel seeds are lightly crushed.
2. If you're using dried pasta, cook it now in boiling salted water until al dente, according to the packet instructions - when draining the pasta reserve a few tablespoons of cooking water.
3. Heat the olive oil over a medium heat in a large frying pan or shallow casserole dish. Add the chopped sausage, ground fennel seeds and chilli flakes and brown for 6 minutes. Stir frequently to coat and chop the sausage meat up a bit more while cooking.  After 2 minutes add the leeks, mushrooms, broccoli and green beans and cook together for the remaining 4 minutes - stir frequently.
4. Add the garlic to the pan and cook for a further 2 minutes.
5. If you're using fresh pasta, cook this now in boiling salted water until al dente, according to the packet instructions - when draining the pasta reserve a few tablespoons of cooking water.
6. Add the sugar snap peas to the frying pan and stir. Then add the kale and season with salt and freshly ground black pepper.   I know it looks like pan is over flowing, but don't worry the kale will shrink as it sweats down!
7. Sweat the kale for 5 minutes with 3 to 4 tablespoons of the cooking water from the pasta.   Stir frequently to reduce down.
8. After 2 minutes add the spinach and season with salt and freshly ground black pepper.   Wilt the spinach for the last 3 minutes of the kale cooking time along with 1 to 2 tablespoons of the cooking water from the pasta.   Stir frequently.
9. Stir in the pine nuts.
10. Add the pasta to the frying pan and mix together with the sausages and vegetables over a medium to low heat until everything is well mixed.
11. Add a good handful of finely grated parmesan and mix together with 2 to 3 tablespoons of the reserved cooking water.
12. Check the seasoning - it's unlikely that you'll need salt but you may need some extra freshly ground black pepper. Serve with more freshly grated parmesan and enjoy!

Recipe Collection Spotlight...

7 TASTY STEWS FOR AUTUMN

Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:

Browse the collection

Sausage, Vegetable and Pine Nut Pasta

By: Deborah

This sausage, vegetable and pine nut pasta is a quick and flavour-packed dinner. Juicy sausage, fresh veg, and crunchy pine nuts combine for a hearty, satisfying meal ready in under 30 minutes. 

PREP: 10 minutes minutes

COOK: 16 minutes minutes

TOTAL: 26 minutes minutes

Course: Main

Cuisine: Italian

Servings: 2 people

PRINT RECIPE PIN RECIPE RATE RECIPE

Cook ModePrevent your screen from going dark

Equipment

• Small frying pan
• Pestle and mortar
• Frying pan
• Saucepan
• Colander

Ingredients

• 3 pork sausages skins removed and discarded
• 1 tsp fennel seeds
• 0.5 tsp chilli flakes
• 150 g (5.3 oz) pasta of your choice fresh or dried
• 1 to 1.5 tbsp olive oil
• 100 g (3.5 oz) leeks halved lengthways and then sliced (approx. 1 cm thick)
• 100 g (3.5 oz) chestnut mushrooms quartered or sliced
• 145 g (5.1 oz) broccoli cut into small florets
• 95 g (3.4 oz) green beans halved
• 1 clove garlic peeled and sliced
• 70 g (2.5 oz) sugar snap peas halved
• 150 g (5.3 oz) curly kale already chopped
• salt and freshly ground black pepper
• 150 g (5.3 oz) spinach
• 2 tbsp pine nuts toasted (see Notes)
• freshly grated parmesan to taste

Instructions

• Chop up the sausage meat and grind the fennel seeds and chilli flakes together in a pestle and mortar, until the fennel seeds are lightly crushed.
• If you're using dried pasta, cook it now in boiling salted water until al dente, according to the packet instructions - when draining the pasta reserve a few tablespoons of cooking water.
• Heat the olive oil over a medium heat in a large frying pan or shallow casserole dish. Add the chopped sausage, ground fennel seeds and chilli flakes and brown for 6 minutes. Stir frequently to coat and chop the sausage meat up a bit more while cooking.  After 2 minutes add the leeks, mushrooms, broccoli and green beans and cook together for the remaining 4 minutes - stir frequently.
• Add the garlic to the pan and cook for a further 2 minutes.
• If you're using fresh pasta, cook this now in boiling salted water until al dente, according to the packet instructions - when draining the pasta reserve a few tablespoons of cooking water.
• Add the sugar snap peas to the frying pan and stir. Then add the kale and season with salt and freshly ground black pepper. Sweat the kale for 5 minutes with 3 to 4 tablespoons of the cooking water from the pasta. Stir frequently to reduce down.
• After 2 minutes add the spinach and season with salt and freshly ground black pepper.   Wilt the spinach for the last 3 minutes of the kale cooking time along with 1 to 2 tablespoons of the cooking water from the pasta. Stir frequently.
• Stir in the pine nuts.
• Add the pasta to the frying pan and mix together with the sausages and vegetables over a medium to low heat until everything is well mixed.
• Add a good handful of finely grated parmesan and mix together with 2 to 3 tablespoons of the reserved cooking water.
• Check the seasoning - it's unlikely that you'll need salt but you may need some extra freshly ground black pepper. Serve with more freshly grated parmesan and enjoy!

Notes

• Optional variations:
  • Use Italian sausages for extra flavour.
  • Add sun-dried tomatoes or roasted red peppers for sweetness.
  • Swap the pine nuts for toasted almonds or walnuts for variety.
• Feel free to change the combination of vegetables - for example: try courgette, mangetout or peas.
• Toasted pine nuts - heat a frying pan over a medium heat and toast the pine nuts in a single layer for 1 to 2 minutes, tossing frequently to get light colour on both sides.
• This sausage, vegetable and pine nut pasta recipe is easily adapted if you're cooking for more people.

 

You might also like to try:

• pork dishes
• pasta dishes

 

Nutrition

Calories: 858kcal | Carbohydrates: 85g | Protein: 37g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 810mg | Potassium: 1901mg | Fiber: 13g | Sugar: 10g | Vitamin A: 16746IU | Vitamin C: 190mg | Calcium: 413mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, sausage and vegetable pasta recipe, sausage pasta recipe, sausage, vegetable and pine nut pasta recipe

Tried this recipe?Please consider Leaving a Review!